As the weather is rapidly changing, I’m trying to hold onto summer for as long as possible.
I know it’s gone.
I can smell it.
By “It,” I mean Fall.
The smell is fabulous and I’m definitely excited for Fall, but I just can’t help but want summer to stay for just a bit longer.
That just screams summer if I do say so myself!
I’ve been without internet for a few days now and just got it back! Exciting! Except that it isn’t my internet I’m using. Mine still doesn’t work. I’m borrowing my very nice neighbors internet. FRUSTRATING! I don’t understand why it just can’t work the first time like it is supposed to.
As a thank you, I thought I would bake them something to make summer last just a little bit longer…
Begin with the shortbread cups. I don’t have a rolling pin… But I certainly have a few empty wine bottles laying around!
Works like a charm…
Cut out the circles and place them in the forms. I used silicon cupcake forms and they worked wonderfully. A regular cupcake pan would also work great!
You will want to make sure to weigh the dough down because it will puff up in the oven and ruin the cup form! I laid a second, empty silicon cupcake form on top to stop this, but filling the dough with beans or lentils is another option!
The baked (and cooled) cups will be painted with melted chocolate. This keeps the cups stable, prevents the cream from soaking into the shortbread aaaaand tastes great!
Now, for the vanilla cream…
Be sure to get the vanilla out of the bean!
Remember to constantly stir when bringing the cream to a boil. It will start out very liquidy, but with thicken up fast!
Let the cream cool, giving it a little stir every now and then until finally piping it in the cups!
Makes about 6 Torchen
25g Powdered sugar
20g Egg yolks
1.5g Vanilla extract
Mix together with your hand the butter and sugar. Add the egg yolks, vanilla and salt and mix just until incorporated. Mix in the sifted flour, being careful not to over mix or over knead.
Roll out the dough to about 2.5mm. With a round cookie cutter, cut out 6 circles and lay into the cupcake forms. Fill with beans, lentils or place an empty silicon form over top, bake the shortbread cups for 10 minutes at 210 degrees Celcius.
Let the forms cool and paint with melted chocolate.
50g Egg yolks
135g Whole milk, heated
1/2 Vanilla bean
Whip together the egg yolks, sugar and vanilla (scraped from the bean). Add the sifted flour and mix just until incorporated, watching out for lumps. Slowly add the heated milk, stirring constantly. Do not add all at once! Slowly heat the cream, stirring constantly and bring to a boil for 1-2 minutes.
Let the cream cool (stirring occasionally), fill into a piping bag and pipe the cream into the shortbread cups until about 3/4 full.
Decorate the cups with the fresh berries!
And there you have it my friends! Summer is still here! Hold on to it just a bit longer!